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Hop on down to your nearest EGG dealer this week to pick up some Easter EGGcessories! Here are a few that may be useful for Easter, the V-rack, electric charcoal lighter and flexible skewers! Now that Spring is in the air, it's time to think about getting out to one of the many #EGGfests around the country - see a list here

RiverFarm ·

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RiverFarm
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  • I tried to post the perfected recipe here and got huge spaces between the lines no matter what I did. Any ideas how I can do that and still have it retain its formatting?
  • We'll have plenty of fig wood this summer. Is there anything that it's especially good for?
  • From what I've been reading, it sounds like 2 1/2 hours on the egg at temps just below 200° for two one-pound filets should do it. We're thinking apple wood and maybe some grape vine trimmings would be good.
  • Thanks for the suggestions and the helpful pictures! This shad has already been boned, so I don't have to worrry about that.
  • We also have some Eastern Red Cedar (juniper) but I don't think that would work for smoking, would it? It's not the same as Western.
  • I really don't want to be RiverRat3. I'll have to find a new handle.
  • Because French cows are lean and grass-fed, almost any French recipe for beef works well for deer meat. We hang our deer for about a week and then bone it out before freezing it. I cook the steaks on a grill with mushrooms and/or garlic and sometime…
  • It's delicious - like other poultry, perhaps, but a much richer and meatier taste. Hard to describe! Magret de canard (duck breast) is one of my favorite meats, but it shouldn't be overcooked. It's versatile and goes well with fruits and almost anyt…
  • coalspeak wrote: I scrolled the recipe twice (but it is early)- however, I could not find the suggested temp - what dome temp. did you use for your cook? Bill Bill, in the link at the top he talks about it and just says to preheat the grill …
  • I have a King Arthur whole wheat bread recipe that calls for powdered milk, but since I can't find organic powdered milk I use fresh organic, and I scald it first. I think there was an observation on one of the comment sections of their website that…
  • Any free-range bird is a lot tastier and tenderer if you let it remain refrigerated for 12 to 24 hours before you eat or freeze it. Brining for a few hours before cooking also makes a big difference. Or else if you're freezing it you can dry-brine i…
  • Guinea hen is considered a real delicacy in France - it's called pintade, and you could look for recipes which include it. I'm not sure we've ever eaten it, but we had guineas with our hens for awhile. A friend had recommended them for insect contro…
  • Bacchus, what a beautiful painting! Normally I prefer the Impressionists, but that is lovely. Blair, are there any places where you could try selling your work? Even card shops or other non-specifically-art-related places would work. Many years a…
  • Blair, I would mat or frame them and bring them to art shows. Photography sells well because the price point is lower than original art, yet your images are lovely. The photo of the black skimmers flying low was especially amazing. I do portraits an…
  • Gator Bait wrote:   Thanks Joel, I took that Saturday night. HERE is a link to my post the other night when I answered the same. HERE is a link to a slide show of some of the photos I have posted on Woosdays often using the same rig. Blair …
  • Good point. I don't think that's on the menu.
  • Thanks! I'll relay the info.
  • So he was right. Wonder why it doesn't say that anywhere - or nowhere I saw with a quick look. What if you're allergic to corn?
  • When we bought our large egg last fall we were concerned because we often used the side burner on our Blue Flame gas grill and wondered how we'd manage without it. DH likes to sauté long peppers in olive oil with garlic and serve it with provolone c…
  • We sauté it in garlic with olive oil, too, and we use both leaves and stems. We like it a bit on the crunchy side so we don't cook it for very long, and we don't add salt because we find it has enough flavor without it. Last year was the first time …
  • Thanks for the clear labelling of the FAQs! Now maybe this will come up in a search more easily. Any FAQs on replacing gaskets? We don't need to yet but it's always good to be prepared. Thanks again!
  • Thanks for the suggestions. What's a CI grill or pan - cast iron?If you use a pan, though, you might as well cook them on a stove, no? I think I'll try lower heat and having them frozen or at least very chilled. There has to be a way to do this!
  • We're cooking them at standard grill height and at 650. Maybe this just isn't doable...We figured if the temp was high enough we'd get that nice browned effect while still allowing the inside to stay pink. So far that hasn't worked. Maybe if I used …
  • Frank from Houma wrote: Wasn't that big - we were just munching a bunch that day. Go to Dizzypig.com - click on news and then sign up for their email newsletter. Pretty easy. Hmm, couldn't find any news to click on there. But the other th…
  • Frank, could you give me a hint about where to find the recipe? I love duck breast and I'm always looking for recipes to cook it. Thanks! Was it a fairly large breast that you could share? I always wonder how many to serve.
  • The Naked Whiz wrote: It's there in both the FAQ and Information Central on my website.... You're right, it's there, but without a picture or diagram I wasn't sure what was meant by air holes and lining up with the vent. I did figure it out but…
  • Actually I'm not frustrated at all; we did figure out what the problem was and everything's working well now. I'm just thinking about the other people who could use a more centrally-located source of tips and tidbits about the care and feeding of an…
  • I have gotten almost immediate feedback whenever I've had an issue, so as I said, you people are wonderful that way. But it would be nice to be able to do a little research yourself before resorting to a call for help, especially when it's something…
  • GG, I have your tips bookmarked already, and I looked at that visual guide to vent settings when we were wrestling with temperature problems. But I don't think you talk about cleaning out the air holes in the firebox, or if you do I didn't see it. I…
  • I know you all are, and you do a great job, but it would be wonderful to have a central place where all that information was kept so we didn't have to go through all of the posts in a hit or miss fashion to find what we were looking for! You'd think…